A hearty new veggie burgers recipe from Kim Lutz’ new book Ancient Grains
I’m thrilled to let the world know that my beautiful friend Kim Lutz has a new book. I have known Kim a few years and last summer got to spend part of a weekend with her in Chicago. We had a blast talking, laughing, and enjoying a very long walk across mid-town Chicago on a lovely summer evening. Kim is beautiful inside and out. At the time she was busy crafting the recipes for her latest book Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life). I’ll have a full review of the book next month when I’ve had a chance to cook from it, and we’ll give away a copy in our June readers’ thank-you sweepstakes.
Here’s what Kim has to say about this recipe, which looks absolutely gorgeous in this photo:
Oats, the humblest of the ancient grains, are the key ingredients that hold these veggie burgers together. Not only that, they also provide these delicate but filling patties with heart-healthy fiber and iron. You can serve them on a bun with all the fixings, but I also enjoy them bread-free, with a side of Herbed Millet (on page 59 in the book) and a green salad.
Chickpea hemp veggie burgers from Ancient Grains by Kim Lutz
- 1 tbsp olive oil (extra virgin)
- 1 onions red, diced
- 1 cloves garlic peeled and minced
- 15 ounces chickpeas canned, no-salt-added, organic (1-3/4 cups)
- 2 tbsp hemp seeds hemp hearts
- 1/2 tsp sea salt omit for low-sodium diet
- 1/4 tsp black pepper or to taste
- 0.7 ounces rolled oats (gluten-free) gluten-free (1/4 cup)
- 0.25 ounces Italian flat-leaf parsley (fresh) 1/4 cup, minced